Mmmm ...... Chocolate

I make devil's food cake a lot — so often, in fact, that I know the Better Homes and Gardens recipe by heart (but I use Better Batter Gluten Free Flour instead of the wheaten variety). Today I decided to get fancy with it. I topped each piece with a swirl of chocolate frosting and a Reese's Peanut Butter Cup wedge.

Photo taken 4/18/12

Comments

Jessica said…
That looks amazing! I have a recipe that I would like to try that flour in -- it's a chocolate cake with no eggs but I use it all the time because it is the absolute moistest cake in my arsenal!
April 20, 2012 at 8:55 AM
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